Springtime Ham Sandwiches

Foccacia bread spread with Sun-Dried Tomato Aïoli makes these Springtime Ham Sandwiches full of flavor.

Springtime Ham Sandwiches
Serves: 8 sandwiches
  • 1 (11-ounce) loaf focaccia bread
  • 1 recipe Sun-Dried Tomato Aïoli (recipe follows)
  • 24 leaves spring mix lettuce
  • 8 slices deli ham
  1. Using a 2 1⁄2-inch square cutter, cut 8 squares from bread. Cut each square in half horizontally.
  2. Spread Sun-Dried Aïoli evenly on interior of cut bread. Arrange 3 lettuce leaves atop aïoli on bottom half of each bread square. Arrange ham in a ruffled fashion on top of lettuce leaves. Top with remaining bread squares, aïoli side down. Secure each with a decorative pick*.
  3. Serve immediately.
We used Talisman Designs Party Picks (talismandesigns.com).

Sun-Dried Tomato Aïoli
Serves: 1⁄2 cup
  • 2 tablespoons minced sun-dried tomato
  • 1 cup boiling water
  • 1⁄2 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1⁄4 cup finely grated Parmesan cheese
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  1. In a small bowl, combine sun-dried tomato and boiling water. Let sit for 1 minute to rehydrate. Discard water.
  2. In a small bowl, combine sun-dried tomato, mayonnaise, lemon juice, Parmesan cheese, thyme, oregano, salt, and pepper, whisking well.
  3. Store, covered, in the refrigerator for up to a day.


 From TeaTime March/April 2013



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